Italian Antipasto Squares Recipes

Steps:

• Preheat oven to 350 degrees F (175 C).
• Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
• In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
• Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Steps:

• Preheat oven to 350°F.
• Lightly butter 13x9-inch pan and spray with cooking spray.
• Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
• Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
• Layer all meats and cheese in order listed over dough.
• In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
• Pour over meat and cheese layers.
• Layer roasted peppers and olives over top.
• Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
• Place over top of layered ingredients.
• Pinch edges to seal.
• Brush beaten egg yolk over dough.
• Cover with foil.
• Bake for 30 minutes.
• Remove foil; bake an additional 15-20 minutes or until deep golden brown.
• Cool 15 mintes before serving.
• Cut into squares.
• Serve warm.

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
• Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
• Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.